Umami quinoa bowl with grilled aubergine and sweet potato


Making a well-balanced quinoa bowl is an art, especially if you want to keep your buddha bowl vegan. That's why the aubergine in this quinoa bowl recipe provides a nice meaty, umami bite, the sweet potato for sweetness and the cucumber for freshness. A bowl with different flavours and textures, and above all, a bowl that you can shake out of your sleeve in no more than half an hour. You can easily eat this for a few days, so this is also a great office lunch for 2 days.

Dinner & lunchVegetable dish1 serving30 minutes preparation

This is what you need

For the vegetables:
Eggplant1 medium
Sweet potato1 large
Umami sauce4 tbspRoasted sesame oil2 tbsp
For the garnish:
Cucumber100 g
Spinachlittle hand
Sesame seeds2 tspUmami sauceto taste

This is how you make it

  1. Prepare the quinoa according to the instructions on the packet. Set aside.
  2. Cut the aubergine and sweet potato into roughly 3-centimetre cubes. Steam them for 10-15 minutes until tender.
  3. Heat the sesame oil in a frying pan. Fry the steamed aubergine and sweet potato in the oil, over medium-high heat, until coloured.
  4. Turn down the heat, add the umami sauce and fry lightly still, until the vegetables have absorbed the sauce.
  5. Cut the cucumber into small cubes or grate it coarsely.
  6. Divide the cooked quinoa between 2 bowls.
  7. Divide the aubergine, sweet potato, spinach and cucumber among the quinoa bowls.
  8. Give the bowl extra flavour by using umami sauce as a topping.
  9. Garnish with sesame seeds.


  • Add chilli flakes for some extra spice!